Easy Chickpea Pancake
Ingredients
- 50 g chickpea flour
- 80 ml water
- 1/2 tsp garlic
- Salt to taste
Instructions
- Add all the ingredients into a dispenser jar and mix vigorously with a whisk or a fork until all lumps disappear.
- Add a drizzle of oil to a pan and pour the batter on it slowly (I made 4 small wrap/taco sizes but you can make 2 large)
- Cook one side, flip and cook the other side.
- To create a flexible wrap cook until slightly golden.
Video
Notes
I sometimes like to cook it for longer as it goes very crunchy and this way makes a great cracker alternative for dip, 2 recipes in one!
I always make a small portion of this as it is best eaten straight away.
If you have some leftover I would suggest baking it for a few minutes in the oven or air fryer or cook it in the pan until crunchy.